Chinese sticky hot ribs with cabbage-and-coconut slaw

Chinese sticky hot ribs with cabbage-and-coconut slaw

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 30 minutes
  • 30 minutes


  • For the ribs:
  • 2 T Woolworths Flying Goose sambal oelek
  • 2 T sriracha hot chilli sauce
  • ¾ cup hoisin sauce
  • 2 T coconut oil
  • 1 kg pork ribs
  • For the cabbage-and-coconut slaw:
  • ½ medium white cabbage, finely sliced
  • ¼ cup coconut milk
  • 50 g coconut chunks, shaved
  • 2 green jalapeños, finely sliced
  • 1 lime, juiced

Cooking Instructions

Preheat the oven to 220°C.

For the ribs, combine the sambal oelek, sriracha, hoisin sauce and coconut oil in a large bowl Place the ribs in the mixture and coat evenly.

Place the ribs on a baking tray and roast until sticky and golden, basting often with the mixture.

For the slaw, mix all the ingredients.

Serve with the sticky ribs.

Cook's note: Yes, there’s jalapeño in the slaw but we’re all for fusion when it adds extra bite to sticky, sweet, hot ribs.

Browse more Asian recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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